Great Tasting, Easy To Cook BBQ Pork Recipes From Around The World

A Personal Selection Of Tried & Tested Recipes For You To Enjoy

Invite some friends and family around and throw these babies on the grill, grab an ale, and you're in for a great day.

As I come across other good recipes I'll add them to the page so subscribe to the blog or check back every now and again.

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The BBQ Pork Recipes

makes 4 serves

This West Indian barbeque dish is supposed to have been created by runaway slaves. Jerk is a style of cooking native to Jamaica, traditionally used on pork and goat.

Jerk seasoning is principally allspice (pimento) and Scotch Bonnet chillies, though a multitude of variations exist. The more chillies you use, the more authentic the flavor and heat.

Use one chilli for a mildly spicy dish and six for a very spicy dish. If you're from Jamaica - use 12 !

• 2 cups coarsely chopped green onions
• 1/2 cup coarsely chopped onion
• 2 cups coarsely chopped green onions
• 2 tablsp white vinegar
• 1 tablsp dark soy sauce
• 1 tablsp vegetable oil
• 2 teasp sea salt
• 2 teasp fresh thyme
• 2 teasp brown sugar
• 2 teasp chopped peeled fresh ginger
• 1 teasp ground allspice
• 1/4 teasp ground nutmeg
• 1/4 teasp black pepper
• 1/4 teasp ground cinnamon
• 2 garlic cloves, minced
• 1 to 6 Scotch Bonnet or habanero chillies, deseeded and finely chopped
• 1 large (0.8kg - 1kg) or two medium (0.5kg - 0.6kg) pork fillet(s) (or tenderloin), trimmed of any large sinew pieces
• Olive oil

Place first 15 ingredients in a blender or food processor, and process until smooth.

Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat.

Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours.

Remove pork from dish or bag and throw away the remaining marinade.

Prepare the grill by rubbing a little oil over it with some paper towel, or spraying it on .

Place pork on grill rack coated with oil; grill 8 minutes on each side or until thermometer probe registers an internal temperature of 71°C (160°F) (slightly pink).

Serve with grilled corn and a salad.

Grilled Beer Pork Chops
makes 4 serves

A time-saving alternative to cooking a large pork roast, these chops have a great Asian accent and the ginger gives them a nice zing.

• 4 boneless pork chops (forequarter or loin, depending on your budget)
• 1/4 cup light soy sauce
• 2 tablsp brown sugar
• 2 teasp grated ginger root
• 1 teasp Asian chilli paste (available in Asian markets)
• 2 cup pale ale or brown ale ( I use Coopers Sparkling Ale )

Prepare a medium-hot grill.

Remove the chops from marinade and discard the marinade. Place the chops on the grill directly over coals.

Grill the pork for approx 4 minutes on eah side and serve with a salad and some buttered, crusty sourdough.

Pork With Creamy Apple And Onion

makes 4 serves

• 2 pork fillets, around 400-500g each
• 2 Granny Smith (green) apples, cored and cut into wedges
• 3 Spanish (red) onions, cut into quarters
• 12 prunes, pitted
• 2 teasp caster sugar
• 1/2 cup cream
• 2 tablsp chives, chopped
• 2 tablsp brandy (cognac)
• 50g butter, melted

Now you need to make one slit in each fillet and insert 3 prunes, lengthways, into each slit.

Brush the apple pieces, onion pieces and pork fillets with the melted butter.

Sprinkle the sugar over the apple and onion pieces.

Brown the pork on a pre-heated hot plate, on high and then add the onion and apple pieces.

Cook, turning frequently, for 8-9 minutes, or until the pork is cooked through and the apple and onion are softened. Turn off the heat and close the hood on the BBQ to keep them warm.

In a small saucepan, on the wok burner, mix the chives, brandy and cream together. Simmer for around 3 minutes until slightly thickened and then season with salt and pepper.

Slice the meat into 2-3cm thick slices and serve with apple and onion pieces. Drizzle the brandy sauce over the top.

Enjoy.

Crusty Mustard Pork Fillet

• 0.8 - 1kg pork fillet (tenderloin)
• 1 cup bread crumbs
• 1 tsp fresh rosemary, finely chopped
• 1 tsp garlic powder
• fresh ground black pepper to taste
• ¼ cup Dijon mustard

Preheat your hooded BBQ to 190°C (375°F)

Combine the bread crumbs, rosemary, garlic powder and pepper in a bowl.

Brush the meat with the mustard, all over.

Roll the mustard coated pork in the bread crumb mixture, making sure to coat well.

Place the pork on a baking rack and then place in the BBQ and close the lid.

Bake at 190°C (375°F) for about 1 hour or until internal temperature reaches 75°C (165°F).

Let meat rest 10 minutes before slicing into thin pieces and serving.

Char Siu Pork on Noodles With A Sweet Lime Sauce

This recipe can be served as a main or divided to make 4 mini starters.

Preparation time: 10 minutes, plus marinating Cooking time: 40 minutes

• 500g pork fillet
• 400g pak choy

Marinade:

• 2 garlic cloves, crushed and finely chopped
• 2 tablsps freshly grated ginger
• 50ml light soy sauce
• 50ml rice wine
• 3 tablsps brown sugar
• 1 tablsp hoi sin sauce
• 2 tablsps yellow bean sauce
• 1 tablsp vegetable oil
• 60ml honey
• salt and freshly ground black pepper

Sweet Orange Sauce:

• 6 limes, juiced
• 1 spring onion, finely sliced
• 1 teasp soy sauce (light not dark)
• 3 tablsp honey
• ¼ teasp cinnamon
• 1 tablsp of cornflour blended with 2 tablsp cold water

Cut slashes into the sides of the pork fillet.

Combine all the ingredients and marinate the fillet for as long as possible, overnight is best.

Preheat your hooded BBQ to 200°C, (392°F).

Remove the pork from the marinade, place on a rack over a roasting tray and pour hot water into the tray to half fill the tray.

Roast the pork for 20 minutes then turn the fillet over and brush with the remaining marinade, basting well.

Reduce the temperature to 180°C (356°F) and roast for a further 20 minutes. Cover the foil and keep warm in the oven.

Fill a wok or pan with boiling water to a depth that will not submerge the base of the bamboo steamer.

Place the pak choy in the steamer and steam for less than 2 minutes.

Heat the lime juice, soy sauce, honey and cinnamon in a small pan. When the sauce boils, stir in blended cornflour and remove from the heat.

Slice the pork, arrange on the pak choy and drizzle the sweet lime sauce over the top. Sprinkle with freshly chopped spring onion and egg noodles.

Blue Vein Cheese & Bacon Stuffed Pork

makes 4 serves

• 2 medium pork fillets(tenderloin) 500-600 g each
• 200g blue vein cheese - crumbled
• 4 slices bacon, diced and cooked to crispy
• salt & pepper to taste

Old Fashioned Pork Chops

makes 4 serves

This is adapted from an old CWA (Country Women's Association) cookbook that I inherited from my Grandma Jean.

It tastes great and I think it is a great example of using spices in ways that were commonplace 100 years ago, but are seldom seen now.

• 4 pork chops 1 inch (2-3 cm) thick
• 2 Granny Smith (green cooking) apples
• 3 cups apple cider, dry is preferable to sweet
• 2 teasp nutmeg
• 2 teasp pepper
• 2 teasp cinnamon
• 2 teasp salt
• ½ cup plain flour

Core the apple and then slice into ¼inch (½ cm) thick slices

Mix the flour, salt, pepper, nutmeg and cinnamon in a bowl

Cover the pork chops in the mixture and rub it in, then shake off the excess.

Now, heat a heavy-based frying pan on the wok-burner, and melt in equal parts of butter and olive oil.

As the butter begins to bubble

When chops are browned turn down heat, add the remaining flour mixture for the gravy and stir it into the butter/oil.

Top chops with sliced apples and add the apple cider until the chops are covered.

Simmer until the chops are tender, which should be about 1 hour.

BBQ Corn With Bacon

• 6 cobs corn, husks on
• 6 rashers of bacon

Carefully expose the corn kernels by pulling back the husk, but do NOT remove the husk.

Remove the corn silk (some people call it the hair).

Put water in a large bowl, add the corn, and soak the corn in the husks for 30 minutes – this will help minimise charring of the husks from the heat. (note: the main cooking process at work here is the steaming of the bacon and the corn inside the husks)

Preheat your grill to medium.

Remove the corn from the water and pat dry.

Wrap strips of bacon around the corn kernels on each ear, then fold the husks back over the bacon and kernels.

Tie the husks down with cotton twine by wrapping it around a few times and then tying it off.

Grill over medium coals/heat, turning occasionally, for about 15 to 20 minutes until the bacon is cooked and the corn is tender.

Cut the butcher string away from the husks and serve.

Note: you can make these earlier in the day if you store them in a container in the fridge, wrapped in moistened paper towel.

Bacon and Corn fritters

makes 4 serves

• 2 large corn cobs
• 175g rashers rindless bacon, chopped
• 1 1/3 cups self-raising flour
• 1 cup milk
• 2 eggs, lightly beaten
• 4 spring onions, thinly sliced
• 2 large avocados, mashed with a little lime juice
• light sour cream, to serve
• olive oil

Use a sharp knife to remove the kernels from the cobs. The cobs are not much use so put them in the bin or your compost heap.

Place the bacon in a non-stick frying pan, or on the grill plate over medium-high heat

Cook, stirring occasionally, for about 4 minutes or until lightly coloured golden

Transfer to a plate lined with paper towel

Sift flour into a bowl and season with salt and pepper

Then whisk the milk and eggs in another bowl until well combined and then pour over the flour

Stir gently until smooth and then add the corn, onion, and bacon and continue to stir until it's all combined

Preheat your hooded BBQ to 160°C (320°F) and then spread a little oil over your cooking surface

Use ¼ cup of the mixture per fritter, spoon the mixture onto the hot, oiled, surface

Cook for 4 to 5 minutes each side or until golden and cooked through

Transfer to a wire rack and keep them warm in while cooking the remaining fritters

Serve topped with bacon, avocado and a dollop of sour cream

Pork Chops With A Spicy Parmesan Crust

• 4 thick pork loin chops - 2.5cm (1 inch) thick
• 3 eggs
• 1 cup bread crumbs
• ¾ cup grated Parmesan
• lime wedges, for serving
• salt & pepper to season
• olive oil

If you can't get pork chops this thick, just ask your butcher and he will cut them for you.

Whisk the eggs in a bowl.

Put the bread crumbs on a plate and the cheese on a third plate.

Pre-heat your grill plate or heavy-based frying pan to medium-high.

Season the chops generously with the salt and pepper.

Coat the chops with a layer of the cheese, patting it to make it stick.

Dip the chops into the eggs, then coat with the bread crumbs, again patting it to make it stick.

Smear some olive oil out on the solid grill plate.

Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 65°C (150°F) - roughly 6 minutes per side.

Transfer the chops to plates and serve with lime wedges and a green salad.